Ingredients:
200 g large macaroni
2 tablespoons olive oil
1 clove garlic, minced
200 ml creme fraiche or 200 ml double cream
60 g fresh gruyere cheese
10 g butter
salt & freshly ground black pepper
Directions:
Preheat the oven to 190 degrees C.
In a large pot, bring 2 liters of water to a boil with a bit of salt and add the pasta.
Cook for 8 minutes.
Drain by lifting it out of the water and immediately coat with the olive oil.
Meanwhile, take a broad oven proof dish– wide enough to comfortably fit two layers of pasta.
If it is too small the pasta will be too deep and only a small portion of it will be”au gratin”.
Rub the inside of the dish hard with the clove of garlic, cut in half.
In a bowl, mix the pasta with the cream and cheese.
Season with salt and pepper and pour into the ovenproof dish.
Dot the surface with butter and put into the preheated oven for 10-15 minutes.
When it is done you should have a wonderful golden gratin.
If you want more colour, you can pop the gratin under the grill for a minute or so.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.